Blue Cheese Green Beans (thm S)
Recipe type: Vegetable Side Dish
Cuisine: American
Prep time: 
Cook time: 
Total time: 
This is a great recipe for cooked chicken for entrees, soups and salads. They will work great in all meal types – S, E, or FP.
  • 1 pound of green beans, washed and trimmed
  • 4 teaspoons of half & half
  • 1 tablespoon of white wine or cider vinegar
  • 1 tablespoon crumbled blue cheese
  • 1½ teaspoons of grated Parmesan cheese
  • ¼ teaspoon dried organic oregano
  • 1/16 teaspoon THM Himalayan mineral salt (can be omitted)
  • ⅛ teaspoon pepper
  • ¼ teaspoon of THM Gentle Sweet
  • 2 tablespoons of olive oil
  • 4 bacon strips, cooked and crumbled
  1. Cook your bacon and set aside.
  2. Place a steamer basket in your instant pot stainless steel liner and add ¼ to ½ cup of water.
  3. Wash and prep your green beans. Just trim the ends and leave whole. Add to the steamer basket.
  4. Prepare your dressing by blending the first 8 ingredients with a stick blender. I use a Cuisinart Stick Blender for small amount dressings like this one. Pour the olive oil on top and blend on low until all is incorporated.
  5. Place the liner with the steamer basket and green beans in your instant pot. Put the lid on the instant pot, lock and make sure your pressure valve is set to sealing. Settings are either [Steam} or [Manual], adjust time using the minus button [-] to 0 or 1. If you like your beans crisper use 0 for the time. Once your time has finished your pot will beep. Immediately do QPR (quick pressure release).
  6. Drain your beans and place in a shallow serving bowl or platter. Drizzle with dressing and garnish with crumbled bacon.
Recipe by The Healthy Milestone at